Chicken & Wild Rice Soup is a warm, comforting dish with tender chicken, earthy wild rice, and vegetables in a creamy broth. Perfect for chilly days, this hearty soup is filling yet light, making it an ideal choice for lunch or dinner.
Chicken & Wild Rice Soup
Chicken & Wild Rice Soup is a warm, comforting dish with tender chicken, earthy wild rice, and vegetables in a creamy broth. Perfect for chilly days, this hearty soup is filling yet light, making it an ideal choice for lunch or dinner.
Ingredients
- 1lb(450g) boneless, skinless chicken breasts or thighs
- 1 tbspolive oil
- 1small onion, diced
- 2carrots, sliced
- 2celery stalks, sliced
- 3garlic cloves, minced
- 6cups(1.4L) chicken broth
- 1cup(185g) uncooked wild rice blend
- 1 tspdried thyme
- 1/2 tspdried rosemary
- 1/2 tspblack pepper
- 1/2 tspsalt, to taste
- 1cup(240ml) heavy cream or half-and-half
- 2 tbspunsalted butter
- 1/4cup(30g) all-purpose flour
- 2 tbspchopped fresh parsley (for garnish, optional)
Instructions
- Cook the Chicken:In a large pot or Dutch oven, heat the olive oil over medium heat.Add the chicken breasts or thighs and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the pot and set aside to cool, then shred into bite-sized pieces.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chicken breasts or thighs and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the pot and set aside to cool, then shred into bite-sized pieces.
- Sauté the Vegetables:In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add Broth and Rice:Pour in the chicken broth, then add the wild rice, thyme, rosemary, black pepper, and salt.Bring to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender.
- Pour in the chicken broth, then add the wild rice, thyme, rosemary, black pepper, and salt.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender.
- Prepare the Cream Mixture:In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.Gradually add the heavy cream, whisking continuously until the mixture thickens, about 2-3 minutes.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually add the heavy cream, whisking continuously until the mixture thickens, about 2-3 minutes.
- Combine and Serve:Stir the shredded chicken and cream mixture into the soup. Simmer for an additional 5-10 minutes until the soup is warmed through.Garnish with chopped parsley, if desired, and serve hot.
- Stir the shredded chicken and cream mixture into the soup. Simmer for an additional 5-10 minutes until the soup is warmed through.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
Make it dairy-free:Use coconut milk or a non-dairy cream substitute for a dairy-free version.
Add extra veggies:Stir in a handful of fresh spinach or mushrooms for added flavor.
Storage:Store leftovers in the fridge for up to 4 days. The soup thickens upon cooling, so add a splash of broth when reheating.
